Rapini and Pasta soup with hot pepper flakes and rosemary
Rapini is also known as broccoli rabe, and it looks like a baby broccoli plant. Plan to use the leaves and the little broccoli-like heads, but trim off the stems. This is a delightfully slurpy soup, with a little kick from the hot peppers, a hint of rosemary and garlic, and the healthy and delicious combination of rapini and pasta.
Serves 4.
Cook up about 3/4's of a box of thin spaghetti, drain, and toss with a little olive oil, then set aside.
- 1 T. olive oil
- 1 T. unsalted butter
- 2 cloves peeled, minced garlic
- 3 cups light chicken or vegetable stock
- 2 T. fresh or dried rosemary, minced large pinch of hot pepper flakes
- 2 cups packed rapini leaves and little broccoli-like heads ( no stems)
- 1/2 large onion, peeled, cut in half horizontally, and thinly sliced
- kosher salt
- freshly cracked pepper
- parmesan cheese, shaved, served on the side
- In a large saucepan, heat the oil and butter.
- Add the garlic and hot pepper flakes , then the onion, and stir.
- Add the stock, and the rosemary and bring to a simmer, then add the rapini.
- Cook for 15 minutes, then add the reserved pasta to the pot.
- Heat another 5 minutes, then serve in large pasta bowls with a bowl of cheese on the side.
- Season with the salt and pepper to taste
